Blast Chiller

What is a Blast Chiller?

A blast chiller rapidly reduces the core temperature of cooked food from +70°C to +3°C within 90 minutes. This process inhibits bacterial growth and is a cornerstone of HACCP food safety management in superyacht galleys.

Why Blast Chilling Matters

The time-temperature danger zone for bacterial growth is +8°C to +63°C. Food cooling at ambient temperature passes through this zone slowly, creating conditions for Salmonella, Listeria and Clostridium perfringens to multiply. A blast chiller eliminates this risk by passing through the danger zone in minutes.

Blast chilling also enables batch cooking — the chef prepares dishes in advance, chills them rapidly for later service, significantly improving galley efficiency during intensive service periods.

Blast Chiller vs Standard Refrigerator

A standard refrigerator holds food that is already cold. Placing hot food in a standard refrigerator raises ambient temperature inside and stresses the compressor. A blast chiller is specifically engineered to receive hot food and extract heat at a rate a standard refrigerator cannot achieve.

Common Brands

Electrolux Professional, Irinox and Friginox are among the most commonly specified blast chiller brands for superyacht galleys. A 10-tray blast chiller is appropriate for most vessels up to 60 metres.